Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. Repeat the steps with each individual flavor, you can choose any flavors you’d like, I chose mine to mimic the colors of original Sour Patch Kids. Once they’ve dried, serve it up in a bowl and watch your toddler (if you happen to have one handy) say “wooooooowwwwwwwwww” over and over again! I also froze a few to test, I will update my post in the morning about how good they are! Once they are fully chilled you can easily remove the toothpicks. Put in fridge for as long as it takes to chill them completely. Let the grapes stay on the toothpicks until the liquid is dried and they have formed a crust of sweet and sour magic. Using toothpick, dip in water and roll in mix that is in a tilted bowl for easy rolling. Poke a toothpick in through the spot where the stem was attached. Here is my method (I used toothpicks since I had a box of 1000 laying around not being used). Take one bowl of freshly washed green grapes and a small bowl of water. Cons: Messy hands, imperfect coverage, still takes a heck of a long time, if not as long as mine.
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